The Butchers Block

Lamb Shank is a beautiful part of the lamb and perfect for slow cooking! Ok so… what is the lamb shank? The shank is the cut taken from the lower section of the lamb’s legs and can be from the front legs (foreshank) or the back legs (hind shank). The foreshank may contain part of the […]

All you need to know about Dry Aged Steaks and Wine At Hugh Maguire Butchers we Dry Age our own Hereford T-bones, Sirloins and Ribeyes, in-store, using our Pink Salt Dry Ageing Chamber. But what is Dry Aged beef? Dry aged beef is meat that has been placed on a rack to dry for several weeks; only the […]

Not sure about grilling a leg of lamb on the BBQ? Read this! Bone-in or boneless, butterflied or boned and rolled, a leg of lamb is a wonderfully rich piece of meat that makes not only a great Easter Sunday dinner, but also and incredible family BBQ! If you are not sure abut grilling a […]

And how our Pink Salt Dry Age Fridge work! Dry age beef is meat that has been drying (or hung) for several weeks; only the higher grades of meat, such as strip-loins, ribeyes, T-bones and sirloins, can be dry aged, as the process requires meat with a large and evenly distributed fat content. The process of dry-ageing usually forms an external […]

Best meat cuts for your Bank Holiday BBQ: sirloin, pork neck fillets, dry age rib-eye and more! Looks like the sun is going to make a badly wanted appearance this Bank Holiday weekend so waste no time, take your BBQ out of the shed, give it a good clean and enjoy the long weekend. We […]